Barley porridge is a popular breakfast option in several African countries. Cooked with water or milk, this dish is often ...

Barley isn't just for beer. Give your rice a break and let barley bask in the whole-grain spotlight. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in ...

What can a Jewish cookbook from 1946 tell us about the 21st-century Jewish-American experience? Liza Schoenfein, the Forward’s senior food writer, and Jane Ziegelman, a culinary historian, took our ...

Unlike pureed soups, which often have lots of added butter and cream, this old-fashioned mushroom-barley soup gets its flavor from good-quality beef stock. Grace Parisi a former senior test kitchen ...